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太过稀释的肉汁通常都没有那么美味。不过好在我们可以用简单的几步来解决这个问题。
素材
- 原味肉汁
下列选其一:
- 面粉或玉米淀粉和水
- 合适的脂肪和面粉
- 速溶土豆泥
- 竹竽粉
- 奶油/黄油
步骤
小提示
- 少许番茄面糊也能够使肉汁浓稠。不过你要喜欢番茄的味道才行。
- 如果做肉馅饼的时候用到肉汁,可以在烹饪的时候加一些明胶,可以防止肉汁从馅饼里流出。
- 如果肉汁里有结块,你的肉汁也很可能比较稀。试着将肉汁倒入滤器,这样结块就能够被隔离出来,然后重新加热,看看均匀的面粉能否使肉汁变得浓稠。另一种方法是将冷却下来的有结块的肉汁放入搅拌机然后将肉汁搅拌均匀。(不要把热的肉汁倒入搅拌机,否则热气会掀开搅拌机盖子,肉汁会溅得到处都是。)
- 也可以在肉汁里加入黄油面团让其浓稠;如果事先就做好面团并存放在冰箱里,那么就可以立刻用来解决问题了。由于面粉被包在里面,所以应该不会产生结块。
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你需要准备
- 搅拌勺,最好是木质的
- 炖锅/炒锅
参考
- 厨师急救手册Anne Willan, A Cook's Book of Quick Fixes, (2005), ISBN 1-84400-201-2 – research source
- 烹饪灾难解决食谱 Roni Jay, Recipes for Disasters, (2004), ISBN 0-9543914-5-4 – research source
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